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you listed cilantro twice?
for me too much cilantro is a kill joy to good salsa, it can overpower all the other flavors and add a "soapy' flavor to your salsa.

you have the basics there,
I would add corriander, to help brighten the citrus and tomato elements, and substitute LIME for the lemon.
you might want to consider try ing different tomatoes !
what BRANDS have you used?
OR...
fresh ROMA tomatoes peeled and de-seeded.
to peel a tomato, make a small X incision in the bottom of the tomato, drop in boiling water for 20 seconds and remove,
then plunge in ice water.
the skin will peel off easily.
to de-seed, slice in HALF, seperating top from bottom, and just squeeze out the seeds.

are you stewing the ingredients before blending?
or just adding them raw?
raw is a salsa fresca, I wouldd use red onion for that, mango is a popular addition to frresca salsa and adds a nice sweet contrast to standard mexican fair.

roasted corn is another, fresh off the cob is best, but corn kernels, tossed in oil and laid out on a sheetpan and roasted in the oven can also work.
hot oven 450, about 5-8 minutes, until they start to blacken.

my reccomendation for course of action, if you are using all fresh ingrdients, no need to stew them together. if you are using canned tomatos, you need to stew the engridients all together and then chill overnight.

canned tomato product i would reccomend.
S&W
Rottel.
use the most simple, NOT the flavored, and look for the whole, peeled, not diced. or crushed.
canning companies use their best quality tomatos in their whole presentations.
best of luck, please let me know if you have other questions, I will re-post this in my own cooking thread.

Last edited by Chef Zambini; 05-04-2012 at 09:27 AM.
Reason: I type like shit !